Nicola Condelli - Publications, H-index & Citations

Nicola Condelli

University of Basilicata

25H指数

62论文数

2.0K被引数

收录论文 33

发表时间

Integrated Strategy for Low-FODMAP Bread Formulation: Selection of Wheat Flours and Microbial Starter 低FODMAP面包配方集成策略：小麦粉选择与微生物 starters

Foods

IF5.1

2026-08-11

OAAI

Fernanda Galgano; Antonella Tramutola; Nicola Condelli; Angela Lomonaco; Teresa Scarpa; Rocco Casale; Tiziana Di Renzo; Stefania Nazzaro; Marco Cintoni; Maria Cristina Mele; Isabella D’Antuono; Anna Reale

Use of Lactiplantibacillus pentosus O17 as a Starter Culture for the Production of Gaeta-like Table Olives 使用植物乳杆菌 O17 作为盖塔类餐用橄榄的生产发酵剂

Foods

IF5.1

2026-04-07

OAAI

Marilisa Giavalisco; Annamaria Ricciardi; Emanuela Lavanga; Attilio Matera; Nicola Condelli; Teresa Zotta

Potential of microalgae biomass as carotenoids source using natural deep eutectic solvents

FUTURE FOODS

IF8.2

2024-12-01

OAAI

Sportiello, Lucia; Favati, Fabio; Zanoni, Matteo; Cazzaniga, Stefano; Condelli, Nicola; Marchesi, Emanuele; Tolve, Roberta

Development of gluten-free craft beer: Impact of brewing process on quality attributes and consumer expectations for sensory properties 无麸质精酿啤酒的开发: 酿造过程对质量属性和消费者对感官特性的期望的影响

JOURNAL OF FOOD SCIENCE

IF3.4

2023-10-25

OAAI

Cela, Nazarena; Galgano, Fernanda; Di Cairano, Maria; Condelli, Nicola; Scarpa, Teresa; Marconi, Ombretta; Alfeo, Vincenzo; Perretti, Giuseppe

Impact of coffee species, post-harvesting treatments and roasting conditions on coffee quality and safety related compounds

FOOD CONTROL

IF6.3

2023-07-01

PREAI

Acquaticci, Laura; Angeloni, Simone; Cela, Nazarena; Galgano, Fernanda; Vittori, Sauro; Caprioli, Giovanni; Condelli, Nicola

Hydrophobic deep eutectic solvents in the food sector: Focus on their use for the extraction of bioactive compounds 食品行业中的疏水性低共熔溶剂: 专注于其用于提取生物活性化合物

FOOD CHEMISTRY

IF9.8

2023-03-01

PREAI

Sportiello, Lucia; Favati, Fabio; Condelli, Nicola; Di Cairano, Maria; Caruso, Marisa Carmela; Simonato, Barbara; Tolve, Roberta; Galgano, Fernanda

A Comprehensive Comparison of Gluten-Free Brewing Techniques: Differences in Gluten Reduction Ability, Analytical Attributes, and Hedonic Perception

BEVERAGES

IF2.7

2023-02-14

OAAI

Cela, Nazarena; Condelli, Nicola; Perretti, Giuseppe; Di Cairano, Maria; De Clippeleer, Jessika; Galgano, Fernanda; De Rouck, Gert

Gluten reduction in beer: Effect of sorghum:quinoa ratio and protein rest time on brewing parameters and consumer acceptability

JOURNAL OF CEREAL SCIENCE

IF3.7

2023-01-01

PREAI

Cela, Nazarena; Condelli, Nicola; Perretti, Giuseppe; Di Cairano, Maria; Tolve, Roberta; Galgano, Fernanda

Drivers of coffee liking: Effect of physicochemical characteristics and aromatic profile on consumers' acceptability of mono-origin and mono-variety coffees

JOURNAL OF FOOD SCIENCE

IF3.4

2022-09-16

OAAI

Condelli, Nicola; Cela, Nazarena; Di Cairano, Maria; Scarpa, Teresa; Milella, Luigi; Ascrizzi, Roberta; Flamini, Guido; Galgano, Fernanda

Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production

FOOD CHEMISTRY

IF9.8

2022-08-01

PREAI

Cela, Nazarena; Galgano, Fernanda; Perretti, Giuseppe; Di Cairano, Maria; Tolve, Roberta; Condelli, Nicola

Formulation of gluten-free biscuits with reduced glycaemic index: Focus on in vitro glucose release, physical and sensory properties

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2022-01-01

OAAI

Di Cairano, Maria; Condelli, Nicola; Cela, Nazarena; Sportiello, Lucia; Caruso, Marisa Carmela; Galgano, Fernanda

Use of Underexploited Flours for the Reduction of Glycaemic Index of Gluten-Free Biscuits: Physicochemical and Sensory Characterization

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2021-04-27

OAAI

Di Cairano, Maria; Condelli, Nicola; Caruso, Marisa Carmela; Cela, Nazarena; Tolve, Roberta; Galgano, Fernanda

Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture 用于研究不确定的奶酪生产菌株的元基因组学和元基因组学方法

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

IF8.8

2021-01-18

PREAI

Zotta, Teresa; Ricciardi, Annamaria; Condelli, Nicola; Parente, Eugenio

Pungency perception and liking for pasta filata cheeses in consumers from different Italian regions

FOOD RESEARCH INTERNATIONAL

IF8

2020-12-01

PREAI

Puleo, Sharon; Braghieri, Ada; Condelli, Nicola; Piasentier, Edi; Di Monaco, Rossella; Favotto, Saida; Masi, Paolo; Napolitano, Fabio

Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-11-01

OAAI

Di Cairano, Maria; Condelli, Nicola; Caruso, Marisa Carmela; Marti, Alessandra; Cela, Nazarena; Galgano, Fernanda

Gender, Age, Geographical Area, Food Neophobia and Their Relationships with the Adherence to the Mediterranean Diet: New Insights from a Large Population Cross-Sectional Study

NUTRIENTS

IF5

2020-06-15

OAAI

Predieri, Stefano; Sinesio, Fiorella; Monteleone, Erminio; Spinelli, Sara; Cianciabella, Marta; Daniele, Giulia M.; Dinnella, Caterina; Gasperi, Flavia; Endrizzi, Isabella; Torri, Luisa; Toschi, Tullia Gallina; Bendini, Alessandra; Pagliarini, Ella; Cattaneo, Camilla; Di Monaco, Rossella; Vitaglione, Paola; Condelli, Nicola; Laureati, Monica

Gluten-Free Brewing: Issues and Perspectives

FERMENTATION-BASEL

IF3.3

2020-05-20

OAAI

Cela, Nazarena; Condelli, Nicola; Caruso, Marisa C.; Perretti, Giuseppe; Di Cairano, Maria; Tolve, Roberta; Galgano, Fernanda

Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

FERMENTATION-BASEL

IF3.3

2019-09-26

OAAI

Capece, Angela; Pietrafesa, Rocchina; Siesto, Gabriella; Romaniello, Rossana; Condelli, Nicola; Romano, Patrizia

Preparation and characterization of microencapsulated phytosterols for the formulation of functional foods: Scale up from laboratory to semi-technical production

FOOD RESEARCH INTERNATIONAL

IF8

2019-02-01

PREAI

Tolve, Roberta; Condelli, Nicola; Caruso, Marisa Carmela; Genovese, Francesco; Di Renzo, Giovanni Carlo; Mauriello, Gianluigi; Galgano, Fernanda

Focus on gluten free biscuits: Ingredients and issues

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2018-11-01

OAAI

Di Cairano, Maria; Galgano, Fernanda; Tolve, Roberta; Caruso, Marisa Carmela; Condelli, Nicola

研究方向